Ripe Plantain Pachadi | Recipe of the Day - HealthyLife

If we have many ripe plantains at home we can make this south Indian dish – sweet and sour Pachadi. We can use ripe plantain or can replace plantain with pineapple, mango, papaya or pumpkin, those vegetables that give some sweet – sour taste.

Ingredients

• Ripe Plantain – 1 big (chopped into medium pieces)
• Turmeric – 1/4 tsp
• Red Chilli Powder – 1/2 tsp
• Yogurt – 1/2 cup
• Salt – to taste
• Sugar – an option
• Water – as required

For Grinding

• Grated Coconut – 1 Cup
• Green Chillies – 3 or 4
• Turmeric Powder – 1/4 tsp
• Cumin– 1/4 tsp
• Mustard Seeds – 1/2 to 1 tsp
• Finely Chopped Ginger pieces – 1 tsp
• Water – 1/2 cup

For Seasoning

• Oil – 1 tbsp
• Mustard – 1/2 tsp
• Dry Red Chillies – 3 or 4
• Curry Leaves – 6-8

Preparation Method

• Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilli powder until soft. Mash the plantain pieces with a spatula. You can leave a few pieces as chunks.
• Grind coconut, green chillies, ginger, cumin, mustard seeds and turmeric along with 1/2 cup water to form a fine paste and keep aside.
• Blend yogurt along with 1/2 cup water until smooth.
• Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes until it thickens
• Reduce flame to low and yogurt along with salt to taste. If you want the Pachadi to be more sweet, add a little sugar. Heat it for a few minutes and remove from stove top. Be careful not to boil the pachadi after adding yogurt.
• Heat oil in a pan, add mustard seeds. Sauté dry red chillies and curry leaves.
• Pour the seasoning over the pachadi and mix gently before serving.

Image courtesy: www.chaskahouse.com